Food and Drink Fire Me Boy! What's For Dinner? Thread - Page 507

**Buehler445** · 09:14 AM

Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408

**Buzz** · 04-30-2017, 01:13 PM

Quote:

Originally Posted by Fire Me Boy!

Working on red beans and rice and meatloaf for today and lunches next week.

I have been wanting to make a meatloaf, sounds really good right now.

Squalor2 · 04-30-2017, 01:56 PM

Quote:

Originally Posted by scho63

Nickhead is correct and TambaBerry is wrong!

I love fresh Haricot Verts best with just a little bacon and onion mixed in. Surprisingly, a Houlihan's restaurant located in the Crowne Plaza right near Dulles Airport where I recently lived made the best ones ever. Always fresh and I had them with every meal when a side was called for, including grilled cheese during lunch.

i wondered if the Houlihans chain was still open.

Squalor2 · 04-30-2017, 02:40 PM

ive been tinkering with homemade pasta lately and got good enough at the dough. i made a sundried tomato and mild italian sausage sauce that is pretty fair. a local grocery shop grinds their own mix and the flavor is spot on but the last few batches are wildly off. this batch has too much filler which makes it dry and almost to the point of mealy. enough of that though. im on a mission to make a reuben dog.

i made a a few corned briskets last fall and finally got the right brine together. great sandwiches and hash yadda yadda. about the same time, i got a pork tenderloin and was making canadian bacon out of it and took a third of it and corned it. it came out with a proper corned taste and wasnt near as salty as the brisket was. it was too rich. it needed more of the salt which pork tends to absorb.

2 days ago i chunked up a pork butt and put it in a corned brine. it was a little over 6 lbs and i took off a pound of the fat. i am at 5 lbs of shoulder and going to let it brine for 10 days.

my plan is to cube it and mix 4 oz of the corning spice with the 5 lbs. the place that makes the mild sausage will grind and case it.

some of you have made sausage before from deer or hogs and am i missing anything? i think the shoulder is about 80/20 now and i saved the pound of fat i cut off. i am looking at a brat grind not a bologna texture.

In58men · 04-30-2017, 02:56 PM

Starting my first week of food prep. BBQ'd chicken, sweet potatoes and roasted Brussels sprout. Egg muffins with cheese and bacon for breakfast. I'm down 34 lbs and feeling very good.

The wife doesn't like sweet potatoes, so she doesn't get two sides

.

Sent from my iPhone using Tapatalk

**Fire Me Boy!** · 04-30-2017, 02:58 PM

Quote:

Originally Posted by Inmem58

Starting my first week of food prep. BBQ'd chicken, sweet potatoes and roasted Brussels sprout. Egg muffins with cheese and bacon for breakfast. I'm down 34 lbs and feeling very good.

The wife doesn't like sweet potatoes, so she doesn't get two sides

.

Sent from my iPhone using Tapatalk

Are those the Reditainer 3-space trays?

**Fire Me Boy!** · 04-30-2017, 02:58 PM

And congrats on the weight loss!

**Buehler445** · 04-30-2017, 03:00 PM

Yeah dude. Congrats on the weight loss. I've been eating better and it hasn't come off nearly that quickly.

**lewdog** · 04-30-2017, 03:00 PM

Where the **** have you been?

**Buehler445** · 04-30-2017, 03:02 PM

Hiding out inside while it snows like a mother****er

**lewdog** · 04-30-2017, 03:03 PM

Quote:

Originally Posted by Buehler445

Hiding out inside while it snows like a mother****er

I was talking to Inmem brah.

In58men · 04-30-2017, 03:09 PM

Quote:

Originally Posted by Fire Me Boy!

Are those the Reditainer 3-space trays?

Yes sir and thanks for the compliment man. It's been very tough, but the struggle is worth it.

In58men · 04-30-2017, 03:11 PM

Quote:

Originally Posted by lewdog

I was talking to Inmem brah.

Took a little break, spending more time off my phone and more with the family. I'm going to try to limit my social media browsing.

**Donger** · 04-30-2017, 03:59 PM

Linguine with Bolognese. I use the meat sauce that I put into my lasagna.

**Fire Me Boy!** · 04-30-2017, 04:07 PM

Quote:

Originally Posted by Inmem58

Yes sir and thanks for the compliment man. It's been very tough, but the struggle is worth it.

Glad you found your way back.

**Buehler445** · 04-30-2017, 04:07 PM

Quote:

Originally Posted by lewdog

I was talking to Inmem brah.

Thus the smiley. I can't help but jack with you.

07-15-2015, 08:45 AM
Buehler445 Supporter Join Date: Apr 2007 Location: Scott City KS Casino cash: $2404734	Fire Me Boy! What's For Dinner? Thread Since the other one got too big, let's keep the food truck rolling. Whacha got? Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM..
Posts: 56,738

04-30-2017, 02:40 PM	#7593
Squalor2 Banned Join Date: Aug 2015 Casino cash: $10001425	ive been tinkering with homemade pasta lately and got good enough at the dough. i made a sundried tomato and mild italian sausage sauce that is pretty fair. a local grocery shop grinds their own mix and the flavor is spot on but the last few batches are wildly off. this batch has too much filler which makes it dry and almost to the point of mealy. enough of that though. im on a mission to make a reuben dog. i made a a few corned briskets last fall and finally got the right brine together. great sandwiches and hash yadda yadda. about the same time, i got a pork tenderloin and was making canadian bacon out of it and took a third of it and corned it. it came out with a proper corned taste and wasnt near as salty as the brisket was. it was too rich. it needed more of the salt which pork tends to absorb. 2 days ago i chunked up a pork butt and put it in a corned brine. it was a little over 6 lbs and i took off a pound of the fat. i am at 5 lbs of shoulder and going to let it brine for 10 days. my plan is to cube it and mix 4 oz of the corning spice with the 5 lbs. the place that makes the mild sausage will grind and case it. some of you have made sausage before from deer or hogs and am i missing anything? i think the shoulder is about 80/20 now and i saved the pound of fat i cut off. i am looking at a brat grind not a bologna texture.
Posts: 2,502

04-30-2017, 02:56 PM	#7594
In58men Baba Ganoush Join Date: Jan 2012 Casino cash: $2378026	Starting my first week of food prep. BBQ'd chicken, sweet potatoes and roasted Brussels sprout. Egg muffins with cheese and bacon for breakfast. I'm down 34 lbs and feeling very good. The wife doesn't like sweet potatoes, so she doesn't get two sides . Sent from my iPhone using Tapatalk __________________ My Kansas City Chief record 9-9 Last edited by In58men; 04-30-2017 at 03:12 PM..
Posts: 29,163

04-30-2017, 02:58 PM	#7596
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	And congrats on the weight loss!
Posts: 35,253

04-30-2017, 03:00 PM	#7597
Buehler445 Supporter Join Date: Apr 2007 Location: Scott City KS Casino cash: $2404734	Yeah dude. Congrats on the weight loss. I've been eating better and it hasn't come off nearly that quickly.
Posts: 56,738

04-30-2017, 03:00 PM	#7598
lewdog Mod Team Join Date: Sep 2011 Location: Valley of the hot as **** Casino cash: $1991900	Where the **** have you been?
Posts: 45,555

04-30-2017, 03:02 PM	#7599
Buehler445 Supporter Join Date: Apr 2007 Location: Scott City KS Casino cash: $2404734	Hiding out inside while it snows like a mother****er
Posts: 56,738

04-30-2017, 03:59 PM	#7603
Donger "Think BOOM!" Join Date: Nov 2003 Location: 33.675° N 106.475° W Casino cash: $10439900 VARSITY	Linguine with Bolognese. I use the meat sauce that I put into my lasagna. __________________ I think the young people enjoy it when I "get down," verbally, don't you?
Posts: 180,512